This product will add extraordinary taste and tenderness. Fast recipe from Klopotenko

“I want this paste to have a particularly delicate, silky consistency and rich, rich taste. To traditional ingredients, we add a little cognac for sophistication and cream rash for striking tenderness. This recipe has every chance of becoming the most beloved, and you yourself will understand this after the first sample,” said the culinary specialist.

Ingredients:

• 500 g of chicken liver;
• 120–150 g of creamy;
• 70 ml of cognac (or brandy);
• 30 g of butter 82.5%;
• one middle onion;
• one clove of garlic;
• two twigs of thyme;
• Salt to taste.

Cooking

1. Cut the onion in small cubes and chop the garlic.
2. Heat the oil in a pan and fry the onion on it until soft.
3. Wash the liver and put it in a pan where there was a bow. Add salt and thyme and fry for five minutes. Pour cognac and cook a few more minutes.
4. Transfer the chilled hepatic mixture to the blender bowl, add fried onions with garlic and cream-raw. Beat thoroughly.
5. Put the paste into the vessel and store in the refrigerator.